Butternut Squash Risotto
Recipe from American Brasserie by Gale Gand and Rick Tramonto
- 2 Garlic cloves, minced
- 1/2 tsp. Cinnamon
- 1 Medium Butternut squash, peeled, halved, seeded, and cut into 1/2 cubes
- 2 Plum tomatoes, diced
- 4 Cups Chicken stock (or vegetable stock or water)
- 1 Medium Onion, chopped
- Kosher salt and black pepper
- 3/4 Cup Arborio rice
- 2 Tbsp. Cold heavy cream
- 2 Tbsp. Cold unsalted butter, cut into pieces
- 2 tsps. Olive oil
- 1 Tbsp. Chopped fresh basil
- Pinch Tumeric
- 1/2 to 1 tsp. Light brown sugar
- In a large pot of salted water, cook the squash until fork tender (12-15 minutes). Drain and set aside.
- Whisk the cream until it forms stiff peaks. Cover and refrigerate.
- Bring stock to simmer and keep until needed.
- Heat the oil in a heavy-bottomed saucepan over medium-high heat.
- Add the onion and garlic and cook until the onion is translucent (about 8 minutes).
- Add the rice and stir until coated with oil.
- Add the stock one ladlefull at a time, stir and wait until it is mostly absorbed before adding more. Repeat for ~25-30 minutes until there is no more stock.
- Stir in the tumeric, cinnamon, and sugar.
- Stir in the squash and tomatoes.
- Gently stir in the cheese, butter, cream, and basil and heat through.
- Add salt and pepper to taste.
30 April 2001